This isn’t your typical salad that gets all tarted up and flashes big leafy vegetables at you but it does have a healthy amount of “in my belly appeal” that will keep you wanting more like any good comfort food should.

You probably have made a potato salad before, it may have even been delicious. But this potato salad, although simple, is so good you will stick with this recipe for life. Warning: Sharing this meal with friends and family will give you a reputation for making a kick-ass salad along with many “bring your potato salad” requests for events.

Make this potato salad when you are planning a picnic or any other out door eating extravaganza that requires you to prepare in advance. I use this salad often for such occasions, it only gets better with age (as in a couple of days).

*Disclaimer: If you age this salad more than a few days it gets much worse with age and isn’t advisable to eat it.

This recipe serves 6 but can easily be doubled, tripled or even quadrupled.

Ingredients:

4-5 medium sized potatoes (peeled and boiled)

6 eggs (hard boiled and peeled)

1 cup of chopped imitation crab

1 cup of Hellman’s light mayonnaise

1 cup of no-fat Greek yogurt

1 Tablespoon of dill weed

2 garlic cloves minced

1/4 teaspoon of sea salt

3 green onions chopped

cayenne and paprika to taste

Method to the Rad-ness:

Cut the potatoes into bite sized pieces and put them in a medium mixing bowl. Cut the eggs in half and scoop out the yolk and set the yolks aside for now. Cut the egg whites into quarters and add them to the potatoes. Chopped the imitation crab into the same size pieces as the egg whites and add them to the bowl and stir until mixed.

In a smaller mixing bowl add the yolks and mash them smooth. Now add the mayonnaise, yogurt, dill weed, garlic and salt. Mix well.

Add the mayonnaise mixture to the potatoes and mix. Once the potatoes are coated with sauce add the onions and lightly toss.

Put into a mixing dish and dust with cayenne and paprika, the amount used to your liking.

You probably have made a potato salad before, it may have even been delicious. But this potato salad, although simple, is so good you will stick with this recipe for life.

: Tanis Boganis

: Side

: 6

Ingredients

4-5 medium sized potatoes (peeled and boiled)

6 eggs (hard boiled and peeled)

1 cup of chopped imitation crab

1 cup of Hellman’s light mayonnaise

1 cup of no-fat Greek yogurt

1 Tablespoon of dill weed

2 garlic cloves minced

¼ teaspoon of sea salt

3 green onions chopped

cayenne and paprika to taste

Method to the Rad-ness

Cut the potatoes into bite sized pieces and put them in a medium mixing bowl. Cut the eggs in half and scoop out the yolk and set the yolks aside for now. Cut the egg whites into quarters and add them to the potatoes. Chopped the imitation crab into the same size pieces as the egg whites and add them to the bowl and stir until mixed.

In a smaller mixing bowl add the yolks and mash them smooth. Now add the mayonnaise, yogurt, dill weed, garlic and salt. Mix well.

Add the mayonnaise mixture to the potatoes and mix. Once the potatoes are coated with sauce add the onions and lightly toss.

Put into a mixing dish and dust with cayenne and paprika, the amount used to your liking.